I had run across this awhile back and thought it would be good to have on had.
http://www.internet-grocer.net/butter.htm
Also I have run across an article on how you can, can your own butter which I also have been concidering doing also. Which is here... actually I copied the article.
1. Any butter can be used but the higher quality butters will be easier to work with. There isn't as much separation.
2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.
3. First clean your jars thoroughly and put them in an oven at 250 degrees F. for about 30 minutes. Put your rings and lids in a small pot and simmer for ten minutes.
4. Next melt the butter slowly until it comes to a boil. Reduce the heat and simmer for five minutes.
5. Then pour the melted butter into the hot jars. I use a large pyrex measuring cup. Make sure you keep the butter stirred so that it doesn't separate.
6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.
7. As the jars start to cool you will need to shake them several times. It isn't a necessary step but the butter will look much better if you do.
8. When the jars are cool and SEALED put them in your storage. They should keep for three or four years if kept cool and dark.
http://www.internet-grocer.net/butter.htm
Also I have run across an article on how you can, can your own butter which I also have been concidering doing also. Which is here... actually I copied the article.
1. Any butter can be used but the higher quality butters will be easier to work with. There isn't as much separation.
2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.
3. First clean your jars thoroughly and put them in an oven at 250 degrees F. for about 30 minutes. Put your rings and lids in a small pot and simmer for ten minutes.
4. Next melt the butter slowly until it comes to a boil. Reduce the heat and simmer for five minutes.
5. Then pour the melted butter into the hot jars. I use a large pyrex measuring cup. Make sure you keep the butter stirred so that it doesn't separate.
6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.
7. As the jars start to cool you will need to shake them several times. It isn't a necessary step but the butter will look much better if you do.
8. When the jars are cool and SEALED put them in your storage. They should keep for three or four years if kept cool and dark.
